Dulce de Lecce with Polenta
8 servings
30 minutes
Dulce de leche with polenta is an unusual yet delightful combination of traditional Latin sweetness and Italian polenta. Dulce de leche, caramelized condensed milk, is known for its creamy texture and rich milky flavor with a hint of caramel. Here it merges with a soft and creamy corn base, creating a harmonious blend of sweetness and slight graininess. Historically, dulce de leche spread across Latin America and became a staple in many desserts. Polenta adds lightness and textural variety to the dish. Served warm with a thick, aromatic sauce that envelops the corn cake, it transforms into a true delight. This dish is perfect for cozy evenings and celebrations when you want to try something unusual yet deeply comforting.
1
Heat regular milk with added sugar, contents of a vanilla pod, and a pinch of salt.
- Milk: 500 ml
- Sugar: 50 g
- Vanilla pod: 1 piece
- Salt: pinch
2
When the milk boils, reduce the heat, gradually add flour for polenta and cook, stirring, until the polenta thickens, about five minutes. After that, transfer the polenta to a pie dish and let it cool.
- Corn flour for polenta: 300 g
3
In a saucepan, mix condensed milk, evaporated milk, and maple syrup, add baking soda, and cook on low heat until the sauce turns brown and thickens.
- Condensed milk: 400 g
- Concentrated milk: 400 ml
- Maple syrup: 1 tablespoon
- Soda: 0.5 teaspoon
4
Cut the corn pie into portions and drizzle with hot sauce.